What are
Grades?
Regardless of their quality grade, some cuts of meat are naturally more
tender than others. Cuts from the less-used muscles along the back of
the animal — the rib and loin sections — will always be more tender than
those from the more active muscles such as the shoulder, flank, and leg.
USDA beef grading system: Each USDA beef quality grade is a
measure of a distinct level of quality, and it takes eight grades to span
the range. They are USDA Prime, Choice, Select, Standard, Commercial,
Utility, Cutter, and Canner.
Grade details: USDA Prime, Choice, Select, and Standard grades
come from younger beef. The highest grade, USDA Prime, is used mostly by
hotels and restaurants, but a small amount is sold at retail markets. The
grade most widely sold at retail is USDA Choice. However, consumer
preference for leaner beef has increased the popularity of the Select grade
of beef. Select grade can now be found at most meat counters.
Standard and Commercial grade beef frequently is sold as ungraded
or as "brand name" meat.
The three lower grades — USDA Utility, Cutter, and Canner — are
seldom, if ever, sold at retail but are used instead to make ground beef and
manufactured meat items such as frankfurters. (source: advice/coll/beef/articles/673p1.asp)
